《柿瓶Cii Jar》
浪漫台三線藝術季Romantic Route 3｜飲食實驗計畫
客家醃漬新美學
醃漬瓶器與客家文化之間具有深遠的關聯與影響，同時也是文化傳承的重要媒介。此次「 浪漫台三線藝術季」邀請 Studio Shikai 曾熙凱設計師因應客家飲食當代化，設計了一款結合當代美學與客家文化精神的醃漬瓶器：柿瓶 Cii Jar。
Pickle jars are intimately connected with Hakka culture and have become a significant medium for passing down cultural legacies. This year’s Romantic Route 3 art festival invitesStudio Shikai to design the “khi jar,” a pickle jar that integrates contemporary Hakka food culture with Hakka legacy.
柿瓶的設計啟發於重要的客家文化水果「柿子」，並以符合現代小家庭使用的 1.2公升容積為設計，採用玻璃材質製造，方帶圓的四邊型輪廓瓶身搭配棕色玻璃密封蓋，由上往下看就如同一顆圓潤的柿子，展現出客家文化的日日飽滿與豐收意向。同時相較於常見的圓形收納罐，柿瓶的設計在空間利用更高，因而利於收納於櫃子或是冰箱中，延續客家人勤儉且樸實耐用的性格。
Inspired by the shape of the persimmon, which is culturally significant among the Hakka community, the 2-liter glass khi jar is designed with modern, small families in mind. The rounded edges of the cube shape paired with brown lids immediately give viewers the impression of plump persimmon when seen from above, alluding to the imagery of abundance and harvest. The design ensures efficiency in storage capacity, making the khi jar easy to be stored in a cabinet or fridge, yet another manifestation of the hardworking, resilient, and resourceful nature of Hakka people.
Inspired by the shape of the persimmon, which is culturally significant among the Hakka community, the 2-liter glass khi jar is designed with modern, small families in mind. The rounded edges of the cube shape paired with brown lids immediately give viewers the impression of plump persimmon when seen from above, alluding to the imagery of abundance and harvest. The design ensures efficiency in storage capacity, making the khi jar easy to be stored in a cabinet or fridge, yet another manifestation of the hardworking, resilient, and resourceful nature of Hakka people.
▧ 主辦單位｜客家委員會。桃園市政府。新竹縣政府。苗栗縣政府。臺中市政府
▧ 協辦單位｜ 台灣設計研究院。行政院農業委員會林務局東勢林區管理處
▧ 總策展｜財團法人客家公共傳播基金會。左腦創意。
▧ 飲食計畫策展單位｜鴻梅文創 或者
▧ 策展統籌｜王詩鈺、張巧欣
▧ 工藝設計｜studio shikai 曾熙凱
▧ 製作單位｜華夏玻璃集團
▨ 商品攝影｜李建霖
▧ 行銷團隊｜嘖嘖募資、海吉工作室